Tequila is made from blue Weber agave and, like Champagne or Cognac, is protected by a denomination of origin — it can be produced only in Jalisco and parts of four neighbouring Mexican states. The key things to read on a label are whether it's "100% agave" (rather than a 51%-agave mixto) and its NOM number. Tequila is sold across four aging categories — blanco, reposado, añejo and extra añejo — from clear and agave-forward to amber and oak-rich. This page is the home for tequila in the vault, with dedicated pages for each age.
- A Mexican spirit distilled from blue Weber agave (Agave tequilana Weber, blue variety).
- Denomination of origin — like Champagne and Cognac, it can be made only in Jalisco and parts of Guanajuato, Michoacán, Nayarit and Tamaulipas.
- Regulated by NOM-006 and the CRT; every certified bottle carries a NOM number.
- 100% agave = all sugars from blue agave; mixto = at least 51% agave plus other sugars.
- Aged across blanco, reposado, añejo and extra añejo.
- Bottled around 40% ABV.
Only blue Weber agave goes into tequila, and the plant takes the better part of a decade to mature. The heart, or piña, is cooked — in ovens, not the smoky underground pits used for mezcal — then milled, fermented and usually distilled twice. Because tequila holds a denomination of origin, it can be made only in its protected Mexican regions, and the CRT certifies every producer with a NOM number. On the shelf, "100% agave" plus a NOM number is what marks the real thing.
Blanco is unaged and agave-forward; reposado rests two months to a year in oak, turning golden; añejo ages one to three years for an amber, oak-rich character; and extra añejo goes beyond three years. The longer in barrel, the more the wood shows and the gentler the agave reads — clarity at one end, depth at the other.
Tequila by Age & Agave Content
| By aging | |
| Blanco / Plata | Unaged or rested under 2 months; clear, agave-forward |
| Reposado | Oak 2 months–1 year; golden, mellow, vanilla and spice |
| Añejo | Oak 1–3 years; amber, caramel, wood, tobacco — for sipping |
| Extra Añejo | Oak over 3 years; deep and concentrated; the newest tier |
| By agave content | |
| 100% agave | All sugars from blue Weber agave; distilled and bottled in Mexico |
| Mixto | At least 51% agave plus up to 49% other sugars (often cane) |
Browse tequila by age — blanco, reposado and añejo — or see our best sellers.
Collector Note
Tequila's collectible end sits with its older expressions — añejo and the newer extra añejo — and with single-estate, additive-free 100% agave bottlings, where the agave and the barrel are both on show. Extra añejo, defined only in 2006, is the youngest category and has drawn serious interest. Whatever the age, the two marks worth checking are "100% agave" and a NOM number, and, as with any spirit, provenance and condition matter: store bottles upright, cool and out of direct light.
How Tequila Is Made
Tequila starts in the field, where blue Weber agave grows for years before the spiky leaves are cut away and the heavy heart — the piña — is harvested. The piñas are cooked, traditionally in masonry ovens or autoclaves, to turn the plant's starches into fermentable sugars; this oven-cooking is part of why tequila tastes cleaner and sweeter than pit-roasted mezcal. The cooked agave is milled and rinsed to extract its juice, which is fermented with yeast and then distilled, usually twice and often in copper pot stills. From there the spirit is bottled clear as blanco, or rested in oak to become reposado, añejo or extra añejo. Throughout, the CRT certifies that the product meets the NOM-006 standard.
Authentication & Vault Preservation
Every bottle sold through Midnight Whiskey is sourced as an authorized, authentic retailer, vault-stored and insured under controlled conditions, shipped with protective handling and age-verified 21-and-over signature on delivery, and authenticated by our concierge before it ships — including a check that each tequila carries a NOM number and, where stated, the "100% agave" mark. For the details, see the provenance and authenticity checks, secure vault storage and concierge, and how we ship and store.
Frequently Asked Questions
What makes a spirit tequila, and what does "100% agave" mean?
Tequila is a Mexican spirit made from blue Weber agave and, like Champagne or Cognac, protected by a denomination of origin — it can be produced only in Jalisco and parts of four neighbouring states, under the NOM-006 standard enforced by the CRT. "100% agave" means every fermentable sugar comes from blue agave; a tequila labelled simply "tequila" (mixto) needs only 51% agave, with the rest from other sugars such as cane. On the bottle, look for the words "100% agave" and a NOM number, which identifies the certified distillery.
What's the difference between blanco, reposado and añejo?
They're tequila's aging categories. Blanco (or plata) is unaged or rested only briefly, clear and agave-forward. Reposado, meaning "rested," spends two months to a year in oak, turning golden and gaining vanilla and spice. Añejo, "aged," rests one to three years for an amber colour and notes of caramel, wood and tobacco; extra añejo ages beyond three years. As a rule, the longer in oak, the more the wood shows and the gentler the agave reads. Specific bottlings vary, so check each listing — and see our dedicated blanco, reposado and añejo pages.